It also helps when you have family that loves to eat. This recipe has been adapted from one of my mothers recipe books but I cannot find this author anywhere on the net to give credit where it is due. There are alot of vindaloo variations but I really like this one best as its simple with not so many complex flavours. It can be fiery, depending on how many chillies you add.
1 kilo of pork - cubed ( I use the hind leg or shoulder )
Step 1 -Dry Ingredients - dry roast all these and blend
2 tablespoons of coriander seeds
1 1/2 teaspoons of black peppercorns
25 dried red chillies - take out seeds. You can use as little or as much as you want. but at least do 10 minimum. You cannot substitute fresh chillies as its just not the same. Do not however use the dried tiny chillies (chili padi) or thai chillies) as those are very very hot.
Step 2- Blend together to form a paste
2 inches of ginger
8 pieces of garlic
|grinding the spices|
10 tablespoons rice or distilled white vinegar
1 teaspoon of salt
Mix all this to form a paste.
2 red onions - sliced and saute till brown. set aside to cool a bit.
mix well and if you want to freeze it now go ahead, if not leave to marinate for minimum 2 hours
Empty all contents into a hot pan, stir, add a bit of water and lower heat and cover your pot and let simmer. stir occasionally. if it looks too dry,
can also be frozen after cooking!
|Fiery Pork Vindaloo|
*Note: cooking time will vary depending on the texture and cut of meat. timing is approximate and I expect anyone attempting my recipes to use a healthy dose of common sense as well.*